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Foraging with Alexis Nikole Nelson.
For this hearty salad, we took a cue from panzanella, an Italian tomato and bread salad. But we swapped tomatoes for kale and paired it with sweet, earthy beets and bold blue cheese. It’s delicious on its own as a light main course, but it's also excellent as a side dish to roasted chicken or pork. We liked the convenience of vacuum-packed cooked baby beets sold in the produce section of the supermarket, but if you prefer, roast and peel your own.
medium shallot, minced
tablespoons sherry vinegar
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